Pineapple Beef Ball Buffet
|Canned pineapple chunks||13 1⁄2 Ounce (1 Can)|
|Rice||1 Cup (16 tbs)|
|Salt||2 3⁄4 Teaspoon|
|Canned stewed tomatoes||1 Pound (1 Can)|
|Dill weed||1⁄2 Teaspoon|
|Chopped parsley||2 Tablespoon|
|Lean ground beef||1 Pound|
|Egg||1 , slightly beaten|
|Fine soft bread crumbs||1 Cup (16 tbs)|
|Instant minced onion||1 Tablespoon|
|Milk||1⁄3 Cup (5.33 tbs)|
Drain the pineapple and reserve syrup.
Add enough water to reserved syrup to make 1 1/2 cups liquid and pour into a saucepan.
Add the rice and 1 teaspoon salt and bring to a boil.
Simmer for about 15 minutes or until rice is dry and fluffy.
Add the pineapple, 1/2 teaspoon salt, tomatoes, dillweed and parsley.
Combine remaining salt and remaining ingredients and shape into 1-inch balls.
Brown on all sides in 1 tablespoon fat in a skillet.
Add to pineapple mixture and mix well.
Place in a 2-quart baking dish.
Bake in 375-degree oven for 25 minutes or until heated through.